Technically, white chocolate isn’t really chocolate at all as it does not contain cocoa solids. I did not know that until recently. But I never really though about it, let alone did any research on it before. White chocolate contains cocoa butter (pale yellow pure vegetable fat extracted from the cocoa bean), sugar, milk solids, vanilla and lecithin (an emulsifier that allows all the ingredients to be bound together in a stable way). Beware of any white chocolate that does not contain cocoa butter. The cheap & nasty versions replace the cocoa butter with generic vegetable fat. Shame on them!
I have a renewed interest in white chocolate lately and subsequently have made a few cookies and biscotti containing white chocolate. so when I came across this recipe in my new Fat Witch Brownies book, they were on the To Do list immediately. And now I have read up on the subject of white chocolate a bit, so if you’re at all interested you might like to know…
This first white chocolate was produced in 1930 by the Nestle company in Switzerland as a way of using up excess cocoa butter that was left over from the production of dark chocoalte. The bar’s name was Galak.
In, 1948 introduced by Nestle was the Alpine White chocolate bar containing white chocolate and chopped almonds. Yummy!
The process of melting white chocolate seems to be slightly hazardous one. I haven’t done it in quite a while and its easy to forget that just a moments neglect can lead to the melting chocolate taking on all sorts of strange consistencies, but all was not lost. The texture of the batter was something quite unique, and I don’t know if it was just me but it was very, very stiff batter. Like not even flowing to the corners of the baking tin stiff. But it baked up just fine and I think the end result was tasty. I think I will bake them in a smaller tin next time but they are worth a go for white chocolate lovers, and even white chocolate haters might be temporarily converted by this sweet, creamy, vanilla-laced treat.
White Chocolate Blondies
From Fat Witch Brownies
What you will need:
6oz coarsely chopped (good quality) white chocolate
5 tablespoons butter
2 large eggs
1 tsp vanilla extract
seeds of 1 vanilla pod
1 cup plain flour
1/2 tsp baking powder
1/4 tsp salt
What to do:
Grease a 8 x 8 in baking tin with butter, and dust with flour, tapping out the excess. Preheat the oven t 350F
Melt the white chocolate and butter in a double boiler or in a glass or metal bowl over a saucepan of boiling water. Make sure that you watch it and take it off the heat before completely melted (white chocolate catches very, very easily). Stir until completely melted and smooth. Set aside to cool.
Beat the eggs, sugar and vanilla extract together in a large bowl until smooth. Add the vanilla bean seeds to the white chocolate and stir well. Add the white chocolate to the egg/sugar mixture and mix well.
Sift the flour, baking powder and salt directly into the batter. Mix until well combined and no pockets of flour are hiding at the bottom of the bowl. Spread the batter evenly in the baking tin.
Bake for 25 mins or until the top is light brown and cracked. Turn off the oven but leave the tin inside for 8 more minutes. After that time a toothpick inserted in the center should come out clean or only with crumbs, no sticky batter on it.
Remove from the oven and cool in the tin on a rack for at least an hour. Cut just before serving.